Ingredients

How to make it

  • Combine flour and several grinds of fresh black pepper in a shallow dish.
  • Pat chicken dry with paper towels and dredge in flour, shake off excess. Set aside.
  • Sprinkle minced sage on top of each cutlett, and press one slice of prociutto on top of each. Don't worry if the slice is too big, it will shrink to fit during cooking.
  • Heat oil in a large pan over med-high heat. Add sage leaves and fry until colour changes and leaves are fragrant, about 20 seconds. Remove to a paper towel.
  • Add cutlets to pan, prociutto side down, and cook until light golden brown, 2-3 minutes. Flip and cook on other side until light golden brown, about 2 minutes more.
  • Tent cutlets under foil to keep warm.
  • Drain off excess oil from pan. Stir in vermouth, scraping up any browned bits, and simmer until reduced to about 1/4 cup, about 7 minutes.
  • Stir in lemon juice, Turn heat down to low and whisk in butter, a bit at a time. Add parsley and check for seasoning.
  • Serve sauce over cutlets and garnish with fried sage leaves.

Reviews & Comments 6

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  • swamphunter007 6 years ago
    This sounds great, I can't wait to try it.
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    " It was excellent "
    kochhexe ate it and said...
    oh yeah! THAT is a great recipe - i eat saltimbocca quite frequently in summer - i have fresh sage - enjoy it's tast. sometimes (when there is just too much sage) i fry the leaves in gee or butter and eat them as a snack to my martini - a nice change form olives.
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    " It was excellent "
    jimrug1 ate it and said...
    WOW.. Im not sure how I missed this before but I did.. Personally I like the bold flavors here. I love sage fried crispy like this. A while back, I did a recipe that called for fried sage and I was sorry I didn't do more. It kind of mellows out that strong sage taste. Great post Holly. This is on my short list to try... ;-)~... Jim
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  • cookinggood 6 years ago
    This looks great. I love oooking with fresh herbs.
    Thanks,
    Ferri
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  • hollymayb 6 years ago
    I thought so too, but so long as you're using the fresh sage, the other strong flavours (prociutto & vermouth) balance quite well. It's not overpoweringly 'sage-y'.
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    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds so delicious but that sage would kill me and I do love the taste of sage.
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